A Strong Staff Is the Perfect Recipe For any Great Restaurant

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For many of us that enjoy going out for dinner, we may not realize what it takes to get our meal from the kitchen to the table. Although it may not be as dramatic as an episode from ‘Hell’s Kitchen’, an organized, dedicated and efficient kitchen and wait staff can make any restaurant business elevate from the ordinary to the extraordinary and help establish loyal and satisfied patrons.

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We all appreciate being greeted with a warm smile and a friendly hello. A restaurant host or hostess is often our first point of contact in a restaurant and creates our first (and lasting) impression of any establishment. An effective host or hostess will welcome you and your party and try to accommodate seating needs as quickly and efficiently as possible.

Server/Wait Staff

Servers have a primary role in any restaurant business and must be able to multi task and co-ordinate well with the kitchen, bartending and other staff. Wait staff are responsible for table set up and clearing, replenishing condiments, learning and memorizing the entire food and beverage menu and any daily specials being offered and wine and beverage services. (whew!) When it’s time to order, the server needs to take down the orders correctly and make note of any special requests or dietary restrictions; offer food and wine pairing suggestions; and recommend meals or alternatives for patrons. A good server will check on you and your table regularly, replenishing drinks and making sure that your meal is as you like it.

The Kitchen Brigade

The kitchen staff at any restaurant is made up of different positions, each having their own set of responsibilities and tasks that need to be managed.

The Chef (aka the Chief of the Kitchen) is the professional cook in the kitchen and has the most experience in preparing meals for others. The chef is responsible for the overall management of his/her kitchen, maintaining a clean and sanitary cooking environment and supervision of all kitchen staff. The chef will often work with the restaurant manager to create menu options and new recipes and help train any new employees.

The Sous-chef is next in line to the chief, taking orders directly from the chef and substituting when the head chef is not in. The sous chef will supervise other kitchen staff and make sure lines are running smoothly and efficiently and rotate food products when necessary.

The Line Cook is in charge of one area of production, set up and clean up of their particular station, food preparation and cooking for the day. They are responsible for cooking the food as per the chef’s, restaurant and/or customer specifications. Junior cooks have similar responsibilities and report to the line cook.

Larger kitchens may also have specialty kitchen staff such as entrée, soup or sauce maker and desserts made by a pastry chef. Dish and pot washers make sure all of the utensils, dishes, pots and pans are cleaned and put away.

At EddieO’s Pourhouse and Kitchen, www.eddieos.com the kitchen is open-style, giving their chef an opportunity to be actively involved with the restaurant and its patrons. The staff at EddieO’s are committed to providing you with the ultimate dining experience and want to see you again, and again! We offer a wide assortment of draft beer and specially formulated house wines and food menu items. Enjoy your next night out at EddieO’s Pourhouse and Kitchen in Milton.